Table LIII. - A Time-Table For Canning Fruits, Acid Vegetables, And Meats By The Single, Or Continuous, Period Of Heating

Food

Time of blanching

Time of cooking in pint jars

If the hot-water bath is used

If the pressure cooker is used

(5 pounds)

Apple cider...........

Minutes

Minutes 20

Minutes 12

Apples...............

1-2

20-30

10

Apricots..............

1-2

16

10

Blackberries, dewberries

16

6

Cherries..............

16

10

Fruit juices..........

Grapes..............

20

10

16

10

Huckleberries........

16

8

Peaches.............

1-2

16

10

Pears...............

1-2

20

10

Pineapples............

60

40

Plums................

16

10

Quinces..............

1-2

60

40

Raspberries...........

16

8

Rhubarb............

1-2

16

10

Strawberries.........

16

10

Sauerkraut...........

120

60

Tomatoes.............

1-2

22

10

Tomatoes and corn ....

90

60

Tomato juice..........

Meat.................

20

15

300

180

Table LIV. - A Time-Table For Canning Vegetables By Three Periods Of Heating, Or The So-Called Intermittent Method

Food

Time of blanching

Time of cooking in pint jar

First day

Second and third days

Asparagus......

Minutes 5

Minutes 60

Minutes

60

Beans.........

5

60

60

♦Beets........

6-10

60

. 60

Carrots........

6-10

60

60

Cauliflower. . . .

5

60

60

Corn.........

5-10

60-75

60-75 (depending on closeness of pack)

Parsnips.......

6-10

60

60

Peas...........

5

60

60

Pumpkin.......

75

75

Spinach and other greens

5

75-90

75-90 (depending on closeness of pack)

Squash........

75

75

Succotash .....

60

60

* A good method for canning beets is to cook them in the open kettle before they are pared until they are almost done, and then pare them and sterilize them for 1 hour in the jars.

For quart jars 10 to 15 minutes additional time should be allowed each day; for 2-quart jars 30 minutes should be added.

Table LV. - A Time-Table For Canning Vegetables With The Pressure Cooker Or By The Single Period Of Heating In The Water Bath

Time of cooking in pint jars

Food

Time of blanching

When the hot water bath is used (a risky method for the vegetables starred)

When the pressure cooker is used (the only really safe method)

10 pounds

*Asparagus

Minutes 5

Minutes 180 (not advised)

Minutes 40

*Beans

5

180 (not advised)

30

Beets

6-10

120-180

40

Carrots

6-10

120-180

40

Cauliflower

5

180

40

*Corn

5-10

180 (not advised)

60

Parsnips

6-10

180

40

*Peas

5

180 (not advised)

30

Pumpkin

200

40

*Spinach and other greens...

5

200 (not advised)

40

Squash

200

40

*Succotash

180 (not advised)

40

Meat ......

300

60

Table Lvi. - Use Of Acid In Canning Vegetables (Page 610)

Period of sterilization at 212° F.

Vegetable

Proportion of acid

Asparagus.........

5 ounces lemon juice to 1 gallon brine

1 hour

Green beans.......

5 it " " " 1 " "

1 1/2 hours

Beets.............

5 " " " " 1 ft "

1 1/2 hours

Carrots...........

4 " " " " I " "

1 1/2 hours

Sweet corn........

7 " " " " 1 " sirup, made of 1/2 pound sugar and 1 1/2 ounce salt to the gallon, used to cover corn

1 1/2 hours

Equal quantity of tomatoes

1 hour

Peas..............

7 ounces lemon juice to 1 gallon brine, made of 2-1/3 ounces salt and 3 1/2

1 hour

ounces sugar to the gallon

Pumpkin

4 ounces lemon juice and 2-2/3 ounces salt to the gallon

1 1/2 hours

* Data from Circ. 158, by W. V. Cruess, Agr. Exp. Sta., Univ. of Calif. Two-per cent brine: about 6 tablespoons salt to 1 gallon water.